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  1. scott edwards

    Beef Tri Tip IT

    I'm going to do my first Tri Tip, this weekend.  Since I've never done one, I was wondering what the internal temp should be, before I pull it.  Any help would be appreciated.  Thanks in advance.
  2. scott edwards

    How much charcoal?

    How much lump charcoal for a ten hour smoke in an offset? I will also be using some small pieces of wood, not chunks. Thanks.
  3. scott edwards

    Door question

    I just bought a Smoke n Grill, for 3 bucks.  It's going to need a new thermometer, and cleaned up, but it was hard to pass up.  However, the door latch is messed up.  How do I get the door to stay shut on this thing, once I get ready to go?
  4. scott edwards

    Brine time

    I have a very lean pork roast that I need to brine, and it weighs about 2.2 pounds.  I already have a brine recipe, I just need to know how long to brine it, so it won't be so dry.  Any suggestions would be greatly appreciated.  Thanks!!!!!!!
  5. scott edwards

    Need some suggestions

    I have several pounds of pork that came from a show hog, so they are very lean.  I have a small butt roast, a small ham roast, and some stuff I can do on the grill.  I smoked a roast, a couple weeks ago, and since it had very little fat, it was pretty dry.  Any suggestions on how to keep the...
  6. scott edwards

    First Fatty

    I did my first fatty, this weekend, and it was awesome.  The only picture I got was of the finished product.  I did it jalapeno popper style, and used directions on how to roll it, and make the bacon weave from previous posts.  I had it on with a rack of ribs, so it was on for quite awhile.  The...
  7. scott edwards

    First spatchcock chicken

    First time I have ever done one, this way, and I think it turned out pretty good. I followed the steps for Marvin Lange's Barbecued Chicken, out of the Legends of Texas Barbecue Cook Book. I just used lemon pepper and some salt, and the I marinated it in Italian dressing, over night.  I also...
  8. scott edwards

    chicken thighs

    I'm going to smoke some chicken thighs, this weekend, and I'm thinking about soaking them in brine.  I've never done this, so any suggestions?  I'm only going to be smoking enough for two people, if that helps.
  9. scott edwards

    Made some modifications

    I've had my New Braunfels Silver Smoker for 11 or 12 years, and never knew I could do anything to improve it, but then I found this forum.  I've made several modifications, over the past few months, and now it's better than ever.  The first things I did was extended the smoke stack down to grate...
  10. scott edwards

    Charcoal basket

    Do you think the baskets used for " gym lockers" in schools, and at swimming pools, would work as a charcoal basket in a New Braunfels offset firebox smoker?  I can probably get one of those, for free, so I am curious as to what anyone thinks.
  11. scott edwards

    smoked pumpkin

    Has anyone tried smoking pumpkin, and if so, how did it turn out?
  12. scott edwards

    Sausage casings

    I've never made sausages before, so I have a question. How many pounds of meat will it take to fill around 23 casings.  I have some Hi Mountain Seasonings hog casings, serving size on the package says one link about 2g.  I'm planning on using ground pork, when I get around to doing this.  I...
  13. scott edwards

    Kansas smoker

    I just found this site, a couple days ago, and I'm glad I did.  I've been smoking meat for about 10 or 11 years.  My first true taste of barbecue was in Texas, about 21 years ago, and I was hooked.  I still prefer Texas BBQ to any other.  I use a New Braunfels smoker(not sure of the model), and...
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